6WBMO Oatmeal muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 eggwhites (liquid)12 powdered eggwhites (Read the can to find out how much makes 12 eggs worth)½ cup Splenda (or 12 packets)1 Tablespoon Twin brand of brown sugar substitute dash nutmegdash cinnamon½ cup unsweetened applesauce3 cups old fashioned oatmeal1 teaspoon vanilla or banana extract (or any extract of your choosing)12 foil muffin cups The small amount of fruit used in this recipe is negligible and is considered a freebie!
Whip the liquid egg whites until foamy. Fold in the other ingredients. Let it sit for about half hour to thicken batter. Put the foil muffin cups in the muffin pan. (Throw out the paper linings, the paper sticks to much to these muffin) Pour batter equally portioning 12 muffins. Bake at 350 for approximately 20 mins or until golden brown on top. Let it cool down for about a ½ hour then store in an airtight container in the refrigerator. These also freeze well too. These muffins can not be left out like regular muffins because they will go bad fast. In an air tight container these will keep for at least 12 days.
Each muffin counts as 2oz of protein and ½ cup carbs.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSLAYTHE.
Each muffin counts as 2oz of protein and ½ cup carbs.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSLAYTHE.
Nutritional Info Amount Per Serving
- Calories: 184.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.0 g
- Protein: 11.0 g
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